Vegetarian Cabbage Rolls Recipe
Introduction
These Vegetarian Cabbage Rolls are a comforting and flavorful dish perfect for any meal. Filled with a hearty mixture of rice, mushrooms, and white beans, then simmered in a rich tomato sauce, they offer a satisfying plant-based option that even meat lovers will enjoy.
Ingredients
- 1 head green cabbage (large)
- 1 cup white rice
- 1 1/2 cups water (for cooking rice)
- 3/4 teaspoon salt (divided)
- 4 tablespoons extra-virgin olive oil (divided)
- 1 small yellow onion (finely diced)
- 1 large carrot (grated)
- 10 ounces cremini mushrooms (thinly sliced)
- 1 1/4 teaspoons smoked paprika
- 1/4 teaspoon ground fennel
- 1/2 teaspoon onion powder
- Freshly ground black pepper (to taste)
- 4 garlic cloves (minced)
- 2 1/2 teaspoons soy sauce
- 1 can white beans (15 ounces) (drained and mashed)
- 6 ounces tomato paste
- 3 cups vegetable broth
- 1 cup full-fat unsweetened coconut milk
- 2 1/2 teaspoons granulated sugar
- Fresh dill (for garnish, optional)
- Sour cream (for serving, optional)
Instructions
- Step 1: Trim the core of the cabbage and place the whole head in a large pot. Cover with water, bring to a boil, and simmer for 15-20 minutes until the leaves soften. Drain and let cool.
- Step 2: In a pot, combine 1 cup rice, 1 1/2 cups water, and 1/4 teaspoon salt. Boil, then reduce heat, cover, and simmer for 6-8 minutes until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
- Step 3: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add diced onion, grated carrot, and sliced mushrooms. Season with 1/2 teaspoon each salt, smoked paprika, ground fennel, onion powder, and black pepper.
- Step 4: Cook, stirring occasionally, for 12-15 minutes until vegetables soften and most liquid evaporates. Add minced garlic and soy sauce, cooking for another minute.
- Step 5: In a bowl, mix the cooked rice, mashed white beans, and sautéed vegetables. Adjust seasoning with salt and pepper, then let cool.
- Step 6: Heat 1 tablespoon olive oil in a saucepan over medium heat. Stir in tomato paste and cook for 2 minutes. Add vegetable broth, coconut milk, and sugar. Bring to a boil, then reduce heat and simmer until sauce thickens. Adjust seasoning if needed.
- Step 7: Lay a cooled cabbage leaf on a work surface and trim off any thick vein. Place a generous spoonful of filling near the base of the leaf and roll tightly, folding in the sides to enclose the filling. Repeat with remaining leaves and filling.
- Step 8: Place rolls seam-side down in a deep pot. Pour tomato sauce over the rolls until mostly covered. Cover tightly and simmer on low heat for 30 minutes to meld flavors.
- Step 9: Gently lift the rolls from the pot and serve garnished with fresh dill. Add a dollop of sour cream on the side if desired.
Tips & Variations
- For a gluten-free option, ensure soy sauce is tamari or another gluten-free variety.
- Substitute cremini mushrooms with button or portobello mushrooms for different flavors.
- Add chopped fresh herbs like parsley or thyme to the filling for extra freshness.
- If you prefer a spicier sauce, stir in a pinch of red pepper flakes during simmering.
Storage
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. You can also freeze the rolls in the tomato sauce for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, though white rice is preferred for its tenderness and quick cooking. Brown rice can be used but may require longer cooking and yield a firmer texture.
How do I prevent the cabbage leaves from tearing when rolling?
Softening the cabbage leaves by boiling them until pliable makes rolling easier. Also, trim any thick veins from the leaves before filling to prevent tearing.
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Vegetarian Cabbage Rolls Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious and comforting Vegetarian Cabbage Rolls filled with a savory mixture of rice, mushrooms, carrots, and white beans, simmered in a rich tomato and coconut milk sauce. This wholesome dish is perfect for a cozy meal and offers a flavorful plant-based alternative to traditional cabbage rolls.
Ingredients
Scale
Cabbage and Rice
- 1 head green cabbage (large)
- 1 cup white rice
- 1 1/2 cups water (for cooking rice)
- 3/4 teaspoon salt (divided)
Filling
- 4 tablespoons extra-virgin olive oil (divided)
- 1 small yellow onion (finely diced)
- 1 large carrot (grated)
- 10 ounces cremini mushrooms (thinly sliced)
- 1 1/4 teaspoons smoked paprika
- 1/4 teaspoon ground fennel
- 1/2 teaspoon onion powder
- Freshly ground black pepper (to taste)
- 4 garlic cloves (minced)
- 2 1/2 teaspoons soy sauce
- 1 can white beans (15 ounces) (drained and mashed)
Sauce
- 6 ounces tomato paste
- 3 cups vegetable broth
- 1 cup full-fat unsweetened coconut milk
- 2 1/2 teaspoons granulated sugar
To Serve
- Fresh dill (for garnish, optional)
- Sour cream (for serving, optional)
Instructions
- Boil cabbage: Trim the core of the cabbage and place the whole head in a large pot. Cover with water, bring to a boil, and simmer for 15-20 minutes until the leaves soften. Drain and let cool.
- Cook rice: In a pot, combine 1 cup rice, 1 1/2 cups water, and 1/4 teaspoon salt. Boil, then reduce heat, cover, and simmer for 6-8 minutes until all of the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
- Sauté vegetables: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced onion, grated carrot, and sliced mushrooms. Season with 1/2 teaspoon salt, smoked paprika, fennel, onion powder, and black pepper. Cook for 12-15 minutes stirring occasionally until vegetables soften and most liquid evaporates.
- Cook aromatics: Add the minced garlic and soy sauce to the skillet and cook for another minute to develop flavor.
- Mix filling: In a bowl, combine the cooked rice, mashed white beans, and sautéed vegetables. Adjust seasoning with salt and pepper as needed. Let the mixture cool.
- Simmer sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Stir in tomato paste and cook for 2 minutes. Add vegetable broth, coconut milk, and sugar. Bring to a boil then reduce heat and simmer until sauce thickens. Adjust seasoning if necessary.
- Roll cabbage: Lay a cooled cabbage leaf on a work surface and trim off any thick vein. Place a generous spoonful of the filling near the base and roll tightly, folding in sides to enclose filling. Repeat with remaining leaves and filling.
- Braise rolls: Place rolls seam-side down in a deep pot. Pour tomato sauce over rolls until mostly covered. Cover pot tightly and simmer on low heat for 30 minutes to meld flavors.
- Serve: Gently lift rolls from pot and serve garnished with fresh dill. Optionally add a dollop of sour cream on the side.
Notes
- Ensure cabbage leaves are cooled enough to handle before rolling to prevent tearing.
- White beans add creaminess and protein; cannellini or great northern beans work well.
- Adjust smoked paprika and spices according to your taste preferences for a milder or smokier flavor.
- For a vegan option, omit sour cream or use a plant-based alternative.
- Leftover cabbage rolls keep well refrigerated and reheat nicely on stovetop or microwave.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian, Eastern European Inspired
Keywords: vegetarian cabbage rolls, stuffed cabbage, rice and mushroom filling, plant-based cabbage rolls, healthy vegetarian dinner
